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4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 cups warm water
1/4 cup olive oil or vegetable oil
Optional: sesame seeds or poppy seeds for topping
Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.Mix everything together with a wooden spoon or your hands until a dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
Let it Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with oil.
Shape the Pogacha: Punch down the risen dough and divide it into two equal portions. Shape each portion into a round or oval loaf, about 1 inch (2.5 cm) thick.
Second Rise: Place the shaped loaves onto the prepared baking sheet. Cover them loosely with a clean kitchen towel and let them rise for another 30-45 minutes.
Optional Toppings: If desired, brush the tops of the loaves with a little water and sprinkle sesame seeds or poppy seeds over the surface.
Bake: Once the loaves have risen again, bake them in the preheated oven for about 25-30 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Cool and Serve: Remove the pogacha from the oven and let them cool on a wire rack before slicing and serving. Enjoy your delicious homemade pogacha!